Friday, January 1, 2010

Pineapple Tarts to welcome the New Year

Happy New Year to all readers who happened to drop by my blog. I felt great on a new year day 1.1.2010. Happy 35th Wedding Anniversay to my parents! Wow, I envy my parents who have spent 35 years of marriage together and still counting... Growing old with someone you love is a given.

My choice bake on 01.01.2010 is Pineapple tarts. I love pineapple tarts (PT). They are a must-have Chinese New Year goodies for the chinese. I tried making PT 5 years ago; they looked like one, smell like one but they are as hard as a rock. One can actually use them as catapult. I am serious, trust me. I can't recall who gave me the recipe and I ain't gonna blame no one on the recipe. Somehow or another, something just gone wrong somewhere and I didn't bother to investigate the error. I threw away more than half the packet of ready-made pineapple jam. Kinda 'traumatised' by the baking of PT then, so my baking was narrowed down to simply brownies and cookies.

I have been reading recipes of PT pastry online and I am undecided which one to follow. I decided to use my own recipe for the pastry based on whatever flour I have left in my kitchen. End result: The pastry has a crumbly taste which kinda dissolved in your mouth. Yay! NO more rock-hard pineapple tarts no more.

If anyone can noticed ( it is really quite obvious, actually), there are 3 round shaped PT in the background. I like open pineapple tart, however, my dough is too soft and crumbly to cut the shape out. I need to chill each time I cut a shape dough. Too time consuming, so I aborted making the open tart PT. Plus, my mum kept hinting me that wrappped PT taste better. Hmmm...


Pastry dough :-
400gm of self-raising flour, sifted
3 TBS of corn flour,sifted
250gm of unsalted butter
1/4 tsp of salt
3TBS of icing sugar/ powdered confectionery sugar
2 yolk
2 eggs to glaze the top of the tart before baking

Pineapple Jam (PJ) :-
1kg of pineapple jam from Phoon Huat

Roll the PJ into small balls or rectangular shape as you desire.


Cream the butter with icing sugar until just incorporated. Add all the flour and salt into butter mixture and beat at low speed until just well mixed. Do not overbeat. Add the egg yolk and mix to form a dough. If the dough is too soft, chill them in the fridge for 30 mins before wrapping the pineapple jam with it.

For the dough, I based on my own estimation to gauge the amount of dough to wrap every single ball of PJ. First I pinch a portion of the pastry dough, roll it into a ball, flatten it with my thumb. Then I placed a ball of PJ on the dough and wrap the former with the latter. After that, you glazed the top part of pineapple tart with egg yolk. I do not have a brush, so I used the back of the fork to 'brush' on the tarts.

Place the PT in the oven and baked for 25-26 mins at 160 degree celsius or until just golden brown. Leave to cool completely.

Enjoy and have a Wonderful 2010!


Anonymous said...

Looks awfully good :D~~~

Corine said...

YHO: Haha, don't drool. Come meet me for dinner one of these days and u may get to savour them. :P

Koffie's Best Friend! said...

No fancy or complicated masterpieces - just good food from fresh & generous ingredients & e thoughtfulness behind them.. That's already enough to melt ur mouth & heart. Need I say more on how good it really taste?? Thanks sis for that piece of heaven yet again! =D

Corine said...

Koffie's Best Friend: Glad you enjoyed them. Gonna bake more of these again soon and I have included your share. =P